Wednesday, July 6, 2011

Holly's Top Ten Edible Herbs...#10


Ginger isn’t something many of us grow, as it is a strictly tropical plant that needs great warmth, sunshine and humidity. But thankfully we are lucky to find the delicious ginger root in almost any vegetable market, and it keeps well. Incredibly versatile and enjoyed in a wide array of the world’s top cuisines, ginger root adds warmth, spice, and an incredibly deep tone to any food.

Ginger’s warmth properties make it a wonderful medicine (which we’ll learn about in the article Holly’s Top Ten Medicinal Herbs), but for our purposes here—which are culinary—we’ll discuss how to enjoy it as a food, and beverage.

Chop ginger coarsely to add to stir fries or to many Thai dishes. Make a strong ginger tea and use half tea and half water when cooking rice for an Oriental meal. Toss a slice of ginger in with the beans while they’re soaking or pre-cooking, as this helps them be more digestible. Candy ginger slices by lightly steaming them and then dipping in a simple sugar syrup.

Finally, make and enjoy ginger root tea. Best made from dried ginger (with the peels on), this tea is strong, enlivening, and perky. Steep one teaspoon of dried chopped ginger with one cup boiling water for 5-10 minutes. Strain and add honey and/or lemon juice (in the winter) or add honey and/or mint leaves (in the summer). Be ready to be active after drinking it!

To Your Whole Life,
Holly

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